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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 300°F. Line a large baking sheet with parchment paper or foil. Draw four 4-inch circles on the paper or foil, spacing circles at least 1 inch apart. In a small bowl, combine cheese and 1/8 teaspoon pepper. Divide mixture among circles, spreading evenly to edges of circles.
Bake for 10 to 15 minutes or until cheese is melted and just beginning to brown on the edges. Cool on baking sheet. Carefully remove cheese rounds from parchment paper or foil.
Place bread cubes in a small skillet. Lightly coat with cooking spray. Turn cubes; lightly coat again with cooking spray. Cook over medium-high heat for 3 to 5 minutes or until bread is lightly toasted, tossing cubes occasionally.
In a small bowl, stir together mayonnaise (or salad dressing), lemon juice, garlic and the remaining 1/8 teaspoon pepper until well mixed. Divide romaine among salad plates. Drizzle with dressing; top with croutons and Parmesan rounds. If desired, sprinkle with additional pepper.